Meat that matters: Proper Meats + Provisions serves up award-winning deli sandwiches

Best of Flagstaff 2022

Story and Photo by Gail G. Collins

From a market of butcher stalls in the 11th century to the meat-packing industry in the late 1800s to the apron-clad neighborhood butcher, armed with a cleaver and advice on supper, meat has mattered. In the past, sourcing, sustenance and sustainability were not always considered, but together, they yield superior protein and products.

Such are the aims of Proper Meats + Provisions on Route 66 in making one heck of an award-winning deli sandwich.

“The sandwiches are ridiculously big,” says owner Paul Moir, “because that’s what I want to eat.”

The fried chicken po’boy is piled high with house-made smoked andouille, slaw and spicy remoulade made with guajillo chili. It’s as good as it gets outside of New Orleans. Sweet and spicy wings on mizuna greens go Asian dressed with roasted garlic and toasted sesame.

The signature PMP cheesesteak is shaved, tender roast beef with triple peppers, onions and provolone on a hoagie. The pastrami is the best-seller for a reason. It’s an eight-day process of brining, smoking and steaming the higher fat, flavorful briskets. A peppery stack of meat with Swiss on grilled bread makes for a melty meld with fries and a pickle spear.

The sandwich list is long, including Ahi tuna salad, a daily sausage special and classics like a turkey club, Reuben and roast beef. Other options include a layered Cobb salad or loaded fries, BBQ chips or wings to nosh with a local brew.

The artful butcher offers specialty cuts of meat which can be traced back to the source and curated products not commonly found in big box stores.

Continue readingMeat that matters: Proper Meats + Provisions serves up award-winning deli sandwiches

In Search of Great Cuts

Heritage Meats & the Downtown Butcher

Mtn Living Mag November 2014

Dish Proper Nov 2014aWe often hear the cliché: There is strength in diversity. But what does that mean? When it comes to heritage farms, it can be the difference between life and death. In 1845, the Irish potato crop suffered blight. The bulk of farmers had planted only one type of potato, and over six years, a million people starved and another million left Ireland. This is the danger of industrial agriculture, which utilizes few breeds or crops to maximize output under specific conditions. Here is the bottom line on factory farming: 60 percent of beef is Angus, Hereford and Simmental breeds; 75 percent of pork comes from three breeds; and four breeds of sheep make up 60 percent of the market with a whopping 40 percent of that number as Suffolk. In the last 15 years, 200 breeds of animals have become extinct worldwide. Genetic diversity is essential to a healthy food supply to withstand harsh conditions and unforeseen circumstances. Continue reading “In Search of Great Cuts”

BUILDING ON SUCCESS

Brix Casual Fine Dining & Wine Bar Bring a Grown-Up Culinary Sensibility

Mtn Living Mag August 2014

Dish Brix Aug 2014A recent guest review of Brix Casual Fine Dining & Wine Bar wrote, “Flagstaff has done a lot of growing up in the last few years.” It’s happily true. The downtown restaurant industry has been on a track to offer clients high end, sustainable, creative cuisine, while maintaining that easy-going Flagstaff attitude. At the head of this march strode Paul Moir with the opening of Brix in 2007. He later opened Criollo, a Latin-inspired kitchen in downtown and mentored fellow restaurateurs in this consistent, positive direction. It’s a national trend with hometown success. Continue reading “BUILDING ON SUCCESS”

Cooking with Fire

How Paul Moir Brought Culinary Depth to Flagstaff’s Downtown

Mtn Living Mag June 2013

June 2013Restaurateur Paul Moir has worked to bring both Brix and Criollo to the downtown scene. While these restaurants were not the first to provide haute cuisine to the Flagstaff market, they did create a deep bench of fine dining options and a sharper focus toward local and seasonal foods. Moir’s recipe for establishing a restaurant also lent a helping hand to the success of Diablo Burger. Moir is also expanding his range with three new establishments in Tucson’s downtown—including Diablo Burger’s second location.

Taking a risk is both exciting and scary. Those two words emerged consistently when Paul Moir spoke about creating a restaurant and his subsequent strides forward. The naysayers seem to have the loudest voices at those moments. And as Moir positioned himself to open a high end restaurant in Flagstaff, they said to him, “Local people don’t care.” But the owner of Brix and Criollo has since proven them wrong and will do so again with the May opening of his third restaurant, Proper, in Tucson. Continue reading “Cooking with Fire”